Rainbow Raw Cookies

A raw, healthy, and colorful version of the classic store-bought cream cookie. With this recipe you can create 5 different flavors. It may seem like a lot of work, but I promise, it will be worth the effort. Perfect to share with friends, you’ll find it difficult to stop at just one!

INGREDIENTS

FOR THE COOKIES

2 cup raw pecans

1 cup raw almonds

1 cup shredded coconut

2 cup soft dates, chopped

1/4 cup cacao powder

2 Tbsp cacao nibs

1 tsp vanilla extract

1/2 tsp salt

FOR THE FILLINGS

2 cup cashews, soaked

1 cup coconut milk (see NOTE in comments)

3/4 cup dates, chopped

1/4 cup raw cashew butter

3/4 tsp pure vanilla extract

2 tsp fresh lemon juice

1/2 tsp salt

1/2 cup unrefined coconut oil, melted

FOR THE COLORS

PITAYA ♥ : 1 Tbsp pitaya purée + 1 Tbsp cashew butter

BLUEBERRY ♥ :1/4 cup frozen blueberries + 1 Tbsp coconut oil

MANGO ♥ :Flesh 1/2 mango + 1 Tbsp cashew butter

LIME ♥ : 2 tsp lime juice + 1/4 tsp lime zest + 1/4 ripe avocado

MATCHA ♥ : 1 tsp matcha powder

PREPARATION

INSTRUCTIONS

In a food processor, combine pecans & almonds and process until broken down.

Add remaining ingredients & process until you get a dough (I like to find small chunks of cacao nibs, so I add them at last).

Place the dough between two sheets of parchment paper & press with a rolling pin until you get the thickness you like (I didn’t have a rolling pin so I used a bottle).

Cut round cookies using a cutter. Press the scraps of dough back into a new layer and cut more cookies.

Dehydrate the cookies for 12h at 115F. I love how they come out but if you don’t have a dehydrator no worries, just refrigerate them until set (they will still be delicious!).